Wild yeast of burden
Howdy! I love this website. I have been reading, printing and studying on the starter issue. On July 1 I went on safari for the wild yeast of burden...and i think i got one, however, as it is day 13, my starter seems rather sluggish. I did the grapefruit juice starter starting with and maintaining a relatively small amount so i am not losing much when "changing the baby". I am doing about a 1:1:1: ratio(by weight) but maybe after reading these posts i should be doing the 1:2:2..(starter, water, dough). I have NEVER seen a great rise..it is still sitting on the counter. hooch developed around days 5 and 6 and then i increased the flour by weight instead of volume. It bubbles, but not alot...pancake batter consistency. So the questions would be:
Do I change the ratio of starter/water/flour (using half white whole wheat and half ap at moment) to 1:2:2?
Should i go back to adding rye in the starter???
How much longer until i can refrigerate (it is pretty warm here right now..my house/kitchen is running in the low 80 degree range.ugh!) said starter? I have never had a rotten smell or any growth which either tells me i have nothing or something?
Anything i can do to kick the little beasty into high gear..i am so anxious to try a sourdough loaf with my new little buddy.
Any suggestions on maintaining...there seem to be quite a few opinions out there, simplest is best for me...i just bought a scale (for this reason) so go easy on me! Thanks!!!!